Knock You Naked Bars Recipe

Introduction

Knock You Naked Bars are a deliciously rich treat featuring layers of buttery dough, gooey caramel, chocolate chips, and crunchy pecans. These bars are perfect for satisfying your sweet tooth and impressing friends at any gathering.

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans
• 14 ounces caramel squares (individually wrapped)
• ⅓ cup heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Step 5: Fold in the chocolate chips and chopped pecans.
6. Step 6: Spread half of the dough evenly into the prepared baking pan, pressing it down gently.
7. Step 7: In a saucepan over low heat, melt the caramel squares with the heavy cream, stirring constantly until smooth.
8. Step 8: Pour the melted caramel over the dough layer in the pan and spread it evenly.
9. Step 9: Drop spoonfuls of the remaining dough over the caramel layer and gently spread to cover.
10. Step 10: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Step 11: Allow the bars to cool completely in the pan on a wire rack.
12. Step 12: Lift the bars out using the parchment paper overhang, cut into squares, and serve.

Tips & Variations

• For extra gooey bars, slightly underbake by a minute or two and let them cool completely before cutting.
• Substitute chopped walnuts for pecans if preferred.
• Use dark chocolate chips for a richer flavor.
• Line the pan with parchment paper for easy removal and cleaner cuts.

Storage

Store bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat briefly in the microwave to soften the caramel before serving, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce instead of caramel squares?

Yes, you can substitute store-bought caramel sauce. Use about 1 cup and warm it gently before spreading over the dough layer.

Can I freeze Knock You Naked Bars?

Absolutely. Wrap cooled bars tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Knock You Naked Bars Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

Knock You Naked Bars are decadent dessert bars featuring a rich, buttery chocolate chip and pecan cookie base layered with a creamy caramel topping. These bars combine sweet, salty, and nutty flavors for an irresistible treat that’s perfect for parties or indulgent snacking.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 50 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans

Caramel Layer

• 14 ounces individually wrapped caramel squares
• ⅓ cup heavy cream

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the other ingredients.
2. Prepare the Baking Pan: Line a 9×13-inch baking pan with parchment paper, ensuring there is an overhang on the sides to easily lift out the bars later.
3. Cream Butter and Sugars: In a large mixing bowl, beat together 1 cup of unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until the mixture becomes light and fluffy, incorporating air for a tender base.
4. Add Eggs and Vanilla: Beat in 2 large eggs one at a time to maintain a smooth texture, then mix in 2 teaspoons of vanilla extract for depth of flavor.
5. Combine Dry Ingredients: In a separate bowl, whisk 2½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually add this dry mixture to the butter mixture, stirring just until combined to avoid overworking the dough.
6. Fold in Chocolate Chips and Pecans: Gently fold in 1 cup semi-sweet chocolate chips and 1 cup chopped pecans to ensure even distribution without breaking the nuts.
7. Spread Half the Dough: Press half of the dough evenly into the bottom of the prepared baking pan, creating a firm base for the caramel layer.
8. Melt the Caramel: In a saucepan over low heat, melt 14 ounces of caramel squares with ⅓ cup heavy cream, stirring constantly until smooth and creamy to form the caramel layer.
9. Add the Caramel Layer: Pour the melted caramel over the pressed dough layer in the pan, spreading it evenly with a spatula to cover the entire base.
10. Top with Remaining Dough: Drop spoonfuls of the remaining dough over the caramel layer, then gently spread it to cover the caramel without blending the layers together.
11. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
12. Cool Completely: Remove the pan from the oven and set on a wire rack. Allow the bars to cool completely in the pan to set the layers firmly.
13. Cut and Serve: Using the parchment paper overhang, lift the bars out of the pan and cut into squares. Serve and enjoy the rich, chewy, and nutty bars.

Notes

• For easier removal, make sure to leave an ample parchment paper overhang when lining the pan.
• Use individually wrapped caramel squares for convenience, but you may substitute with your favorite caramel sauce if desired.
• Allow the bars to cool completely before cutting to prevent the caramel from oozing out.
• You can substitute pecans with walnuts or almonds depending on your preference.
• Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Knock You Naked Bars, caramel bars, chocolate chip bars, pecan bars, dessert bars, baked bars, caramel chocolate bars